PROBLEM TO BE SOLVED: To provide apple fruit juice having high concentration pectin and a color tone according to a fruit skin pigment.SOLUTION: The method includes using an apple with fruit skin, applying preheating to the same at 80°C-100°C for 5-15 min so as to destroy the apple fruit skin and the tissue of the peripheral part thereof, and performing squeezing in a condition that a large amount of pectin contained in the fruit skin and the peripheral part, and the pigment flow out. As a result of this, it is possible to obtain the fruit juice in which a pectin content is highly concentrated to 2-7 times by preheating, compared to squeezing an unheated apple with fruit skin, and also to obtain the fruit juice presenting a light pink or red color tone according to the pigment of the fruit skin by using a Jonagold apple. The fruit juice is usable for food and drink, and an additive to other food, as additive-free apple fruit juice. When using a crushed apple with fruit skin, preheating is performed just after crushing so as to prevent browning and obtain the fruit juice similarly.COPYRIGHT: (C)2012,JPO&INPIT【課題】高濃度ペクチン及び果皮色素に応じた色調のリンゴ果汁を提供する。【解決手段】果皮付きリンゴを用いて、これに80℃乃至100℃で、5分乃至15分の予備加熱を施して、そのリンゴ果皮並びにその周辺部の組織を破壊し、該果皮及び周辺部に多量に含有するペクチン及び色素の溶出状態で搾汁を行う。非加熱の果皮付きリンゴを搾汁したものに対して、予備加熱によってペクチン含量を2倍乃至7倍に高濃度化した果汁を得ることができ、また、ジョナゴールド種のリンゴを用いると、果皮の色素に応じて淡ピンク乃至赤色系の色調を呈する果汁を得ることができる。無添加のリンゴ果汁として、飲料用、他の食品添加用として使用することができる。破砕した果皮付きリンゴを用いるときは、破砕直後に予備加熱を行うことで褐変を防止して、同様に果汁を得ることができる。【選択図】図1
